Gordon Ramsays Jerusalem Artichoke Risotto With Scallops Recipes

ARTICHOKE RISOTTO

Artichoke Risotto image

Provided by Giada De Laurentiis

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1/4 cup extra-virgin olive oil
One 9-ounce package frozen artichoke hearts, cut into bite-size wedges
1 tablespoon unsalted butter
1 large or 2 small shallots, minced
1 cup Arborio rice
1 teaspoon salt
1 cup dry white wine, room temperature
3 1/2 cups low-sodium chicken broth, warmed
1/2 cup frozen peas, thawed
1/2 cup crumbled feta cheese (3 ounces)
1/4 cup finely chopped chives
1/4 cup chopped fresh mint
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice (from 1/2 small lemon)

Steps:

Heat 2 tablespoons of the olive oil in a medium saucepan over high heat. Add the artichoke hearts and reduce the heat to medium high. Cook, stirring occasionally, for about 10 minutes, or until the hearts are beginning to brown. Remove to a plate and set aside.
To the same pan, add the remaining 2 tablespoons olive oil, the butter and the shallots and cook for 1 minute, stirring regularly. Add the rice and salt and stir with a wooden spoon to coat all the kernels with oil. Continue to cook for 3 minutes, or until the rice is sizzling. Add the wine and cook, stirring, until it is almost completely absorbed. Now begin adding the chicken broth, one cup at a time, stirring frequently between additions. After the first cup is almost entirely absorbed, add the next cup. Continue in this way until the rice is cooked through and you have a creamy risotto, about 20 minutes in all. (The risotto should be slightly loose, not dry; it should run off your spoon. If it gets too dry, add a bit more broth.) Stir in the peas, feta, chives, mint and black pepper. Gently stir in the artichoke hearts and the lemon juice. Serve.

GORDON RAMSAY'S JERUSALEM ARTICHOKE RISOTTO WITH SCALLOPS

Gordon Ramsay's Jerusalem Artichoke Risotto With Scallops image

This is a really good way to use Jerusalem artichokes without all the fuss of having to peel them first. Many restaurants peel them and then put them into acidulated water to stop them going brown, but this just results in lemon-flavoured artichokes and a horrible, sour purée when they're cooked. It's no good having a beautiful white colour to the purée but no taste. With this recipe, the purée will be slightly off-white but it will have a lovely, intense flavour. When you stir it into the risotto, it adds a real earthiness. I offset the richness of the risotto and scallops with a drizzle of sweet sherry caramel

Provided by Chef T. Hogan

Categories Rice

Time 1h

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 cup risotto rice
2 cups hot chicken stock
1 cup jerusalem artichoke, washed and sliced
7 tablespoons butter
1/3 cup cream
1/4 cup parmesan cheese, grated
sea salt
fresh ground black pepper
8 large scallops, sliced
1/4 cup sugar
1/4 cup sherry wine vinegar

Steps:

Heat a few tablespoons of olive oil in a pan, add the rice, and stir for 2-3 minutes so the rice absorbs the oil. Add the stock a little at a time, stirring constantly, until it has all been absorbed and the rice is cooked - around 25-30 minutes.
Meanwhile, cook the artichokes in 3 1/2 tablespoons of the butter until soft. Add the cream. Reduce down until the cream has almost evaporated and the artichokes are velvety in texture, stirring every now and then to make sure it's not catching on the bottom of the pan. Purée in a food processor. Mix the artichoke purée into the rice and add the remaining 3 1/2 tablespoons of butter and the parmesan. Check for seasoning.
Slice each scallop into three pieces and sauté in hot oil for 1 minute on each side until they're medium-rare. Place on top of the risotto. In a heavy-based pan, heat the sugar until it's a dark golden colour. Carefully add the sherry vinegar and reduce until you have a thick syrup. Drizzle this over the risotto, and serve.

GORDON RAMSAY'S PUMPKIN RISOTTO WITH ROASTED MUSHROOMS

Gordon Ramsay's Pumpkin Risotto With Roasted Mushrooms image

Make and share this Gordon Ramsay's Pumpkin Risotto With Roasted Mushrooms recipe from Food.com.

Provided by Valerie Dalton

Categories Rice

Time 1h15m

Yield 4 , 4 serving(s)

Number Of Ingredients 14

Ingredients

1 medium pumpkin (approximately 2 pounds)
2 tablespoons butter
4 cups risotto rice
6 quarts vegetable stock, or
6 quarts salt water
2 cups mixed mushrooms, cooked
2 minced shallots
1/2 tablespoon garlic (chopped)
2 ounces white wine
2 tablespoons mascarpone cheese
2 tablespoons parmesan cheese (Shredded)
1/2 cup mushroom
salt and pepper
olive oil

Steps:

Roughly chop pumpkin into small pieces. Sweat in a sauté pan with whole butter until soft. Transfer to a food processor and puree until smooth. Return to a sauté pan and simmer until the liquid is dissolved and the puree is dry.
For the Risotto.4 cups risotto rice, 6 quarts vegetable stock or salted water, 2 cups mixed mushrooms, cooked.
Bring half the stock to a boil and season with salt. Boil the rice for 6 minutes or until al dente. Strain and transfer to a baking tray and cool.
To Finish. Cooked risotto rice. The remaining vegetable stock or salted water, Pumpkin Puree, 2 shallots minced, 1/2 tbsp chopped garlic, 2 oz white wine,2 tbsp mascarpone cheese,2 tbsp shredded parmesan cheese,-1/2 cup cooked mushrooms, Salt and pepper, Olive oil for sautéing.
Sweat the garlic and shallots with olive oil. Add white wine and reduce until almost dry. Add risotto rice and in small amounts add stock until rice is cooked. Finish with the pumpkin puree, mascarpone, cooked mushrooms and season with salt and pepper. Garnish with parmesan cheese.
*can substitute w/ butternut squash if necessary.

Nutrition Facts : Calories 331.1, Fat 6.9, SaturatedFat 4.2, Cholesterol 17.5, Sodium 82, Carbohydrate 56.4, Fiber 0.1, Sugar 0.4, Protein 6

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